Minimum Entry Requirements

  1. Mean grade of C+ (Plus) at KCSE or equivalent with at least C+ (Plus) or equivalent in any three (3) of the following subjects:

-English/Kiswahili/Foreign Languages

-Biology/Biological Sciences

-Chemistry/Physical Sciences/Physics/Mathematics

– Home Science

– Geography/History

– Business Studies/Commerce/Economics/Agriculture.

2. OR Mean grade of C- (Minus) at KCSE and progressed from Certificate to Diploma in a related field at a recognized/accredited institution

3. OR Mean grade of C (Plain) at KCSE or equivalent with a Diploma in a related field with a Credit pass Hospitality and Tourism from a recognized institution.

Fees per academic year

East Africans: Ksh 204,000
Non-East Africans: Ksh 204,000

Unit Code and Title

First Year Units

Level 100    Sem 1    Sem 2
UCU 100: Communication Skills        +  
UCU 103: Introduction to Critical and Creative Thinking         +
UCU 106: Diversity, Ethics and Citizenship         +
HTM 100: Introduction to the Hospitality Industry        +  
HTM 104: Principles of Management in Hospitality and Tourism        +  
HTM 106: Services Management in Hospitality and Tourism        +  
HTM 107: Food Safety and Hygiene        +  
HTM 108: Introduction to Hospitality and Tourism Accounting        +  
HTM 109: Tourism Philosophies and Practices          +
HTM 110: Introduction to Computer Applications in Hospitality and Tourism          +
HTM 111: Introduction to Travel and Tour Operations          +
HTM 112: Introduction to Hospitality and Tourism Marketing          +
HTM 113: Tourism, Leisure, Recreation & Health          +
HTM 114: Chinese I /AFG B01: German for Beginners I /AFF B01: French for Beginners I        +  

Second Year Units

Level 200     Sem 1     Sem 2
BBA 200: Organizational Behavior          +  
HTM 207: Wine and Beverage Knowledge          +  
HTM 208: Introduction to Economics in Hospitality and Tourism            +
HTM 212: Food Production Lab I          +  
HTM 213: Food and Menu Knowledge I          +  
HTM 214: Food and Beverage Service Lab I            +
HTM 215: Food and Beverage Service Theory I            +
BBA 301: Human Resource Management I          +  
HTM 216: Hospitality and Tourism Events Management          +  
HTM 217: Hospitality and Tourism Management Accounting            +
HTM 218: Meetings, Incentives, Conventions and Exhibitions (MICE)            +
HTM 219: Legal aspects in Hospitality and Tourism            +
HTM 220: Hospitality and Tourism Facilities Management            +
AGB 002: German for beginners II or AFB 002: French for beginners II /HTM 221: Chinese II          +  

Third Year

Level 300 Core Units(Tourism Option)    Sem 1      Sem 2
HTM 303: Research Methods        +  
BTM 370: Travel Agency Operations        +  
BTM 371: Tour Operations Techniques        +  
BTM 372: Flora and Fauna of East Africa        +  
BTM 373: Tourism and Travel Geography        +  
AFB 003: French for Beginners III/ AGB 003: German for Beginners III/ HTM 452: Chinese III        +  
BTM 374: Tourism Distribution Systems (Theory and Practical)           +
BTM 375: Destination Management           +
BTM 376: Sociology of Tourism           +
BTM 377: Airfare and Ticketing           +
BTM 378: Cultural and Heritage Tourism           +
HTM 315: Field Attachment I (Outside Semester)    
Level 300 core units (Hospitality option)
AFB 003: French for Beginners III/ AGB 003: German for Beginners III/ HTM 452: Chinese III        +  
HTM 303: Research Methods        +  
BHT 315: Food and Menu Knowledge II        +  
BHT 316: Food Production Lab II        +  
BHT 317: Food and Beverage Service Theory II        +  
BHT 318: Food and Beverage Service Lab II        +  
BHT 319: Accommodation Operations (Theory and Practical)         +
BHT 320: Hospitality Consumer Behaviour         +
BHT 321: Front of the House Management         +
BHT 322: Hotel Information Systems (Theory & Practical)         +
BBA 310: Entrepreneurship and small Business Management         +
HTM 315: Field Attachment I (Outside Semester)

Fourth Year

Level 400 (Tourism Option)    Sem 1    Sem 2
HTM 402: Statistics        +  
HTM 403: Research Project (to be done over 2 semesters)        +  
BTM 470: Destination Marketing        +  
BTM 471: Tourism and the Environment        +  
BTM 472: Sustainable Tourism Management        +  
BTM 473: Domestic and Regional Tourism        +  
BTM 474: Ecotourism Principles and Practices          +
HTM 406: Strategic Management in Hospitality and Tourism          +
HTM 410: Public Relations & Resource Mobilization in Hospitality & Tourism          +
BTM 475: Tourism Policy and Planning          +
BTM 476: Tourism Product Development and Innovation          +
HTM 419: Field attachment II (Outside Semester)    
Level 400 core units (hospitality option)
HTM 402: Statistics        +  
HTM 403: Research Project (to be done over 2 semesters)        +  
BHT 415: Hospitality Product Marketing        +  
BHT 416: Food and Beverage Production Management III (Theory and Practical)        +  
BHT 417: Food and Beverage Service Management III (Theory and Practical)        +  
BHT 418: Hospitality Financial Management        +  
HTM 406: Strategic Management in Hospitality and Tourism          +
BHT 419: Product Development in Hospitality          +
HTM 410: Public Relations and Resource Mobilisation in Hospitality and Tourism          +
BHT 420: Internal Controls in Hospitality Operations (existing)          +
BHT 421: Interior Design and Decoration          +
HTM 419: Field attachment II (Outside Semester)    

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